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Metadados | Descrição | Idioma |
---|---|---|
Autor(es): dc.contributor | Universidade Estadual Paulista (Unesp) | - |
Autor(es): dc.contributor | Universidad de Antioquia | - |
Autor(es): dc.creator | Chaux-Gutiérrez, Ana María [UNESP] | - |
Autor(es): dc.creator | Pérez-Monterroza, Ezequiel José [UNESP] | - |
Autor(es): dc.creator | Granda-Restrepo, Diana María | - |
Autor(es): dc.creator | Mauro, Maria Aparecida [UNESP] | - |
Data de aceite: dc.date.accessioned | 2022-02-22T00:32:01Z | - |
Data de disponibilização: dc.date.available | 2022-02-22T00:32:01Z | - |
Data de envio: dc.date.issued | 2020-12-11 | - |
Data de envio: dc.date.issued | 2020-12-11 | - |
Data de envio: dc.date.issued | 2019-12-31 | - |
Fonte completa do material: dc.identifier | http://dx.doi.org/10.1007/s13197-020-04713-x | - |
Fonte completa do material: dc.identifier | http://hdl.handle.net/11449/200897 | - |
Fonte: dc.identifier.uri | http://educapes.capes.gov.br/handle/11449/200897 | - |
Descrição: dc.description | The stability of betalains (Bet) encapsulated in cryogels made with a mixture of albumin (ALB) and albumin-pectin (ALB-PEC) as wall materials were evaluated during storage at 32% and 83% relative humidity (RH) at several different temperature conditions (4 °C, 30 °C and 40 °C). The retention of betalains (betanin + isobetanin) and phenolic compounds and the antioxidant activity were determined by high-performance liquid chromatography, the Folin–Ciocalteu method and radical ABTS*+ capture methodology. The color parameters and images of the encapsulated betalains were obtained. Cryogels prepared with ALB at 32% RH and at 4 °C provided betanin and isobetanin retention of 72% and 82%, with half-life times of 108 and 165 days, respectively. The antioxidant activity and phenolic compounds showed retention greater than 70% during storage at 32% RH at all temperatures. Cryogels prepared with ALB-PEC also conferred high retention percentages of phenolic compounds at 83% RH, but this high RH caused a significant decrease in the retention of betalains. Both ALB and ALB-PEC improved betalain stability during storage compared with the extracts without encapsulating. Therefore, cryogels could be used as protection matrices for betalains. | - |
Descrição: dc.description | Department of Food Engineering and Technology São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (IBILCE), Rua Cristovão Colombo 2265 | - |
Descrição: dc.description | BIOALI Research Group Food Department Faculty of Pharmaceutical and Food Sciences Universidad de Antioquia, Street 67 No 53-108 | - |
Descrição: dc.description | Department of Food Engineering and Technology São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (IBILCE), Rua Cristovão Colombo 2265 | - |
Idioma: dc.language | en | - |
Relação: dc.relation | Journal of Food Science and Technology | - |
???dc.source???: dc.source | Scopus | - |
Palavras-chave: dc.subject | Albumin | - |
Palavras-chave: dc.subject | Antioxidant activity | - |
Palavras-chave: dc.subject | Beetroot | - |
Palavras-chave: dc.subject | Betanin | - |
Palavras-chave: dc.subject | Low-methoxyl pectin | - |
Palavras-chave: dc.subject | Phenolic compounds | - |
Título: dc.title | Effect of temperature and relative humidity on the stability of betalains encapsulated in cryogels from protein and polysaccharide | - |
Tipo de arquivo: dc.type | livro digital | - |
Aparece nas coleções: | Repositório Institucional - Unesp |
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